€57,90
€57,90
Angus Bresaola is a cured meat produced by selecting the finest meat from one of the oldest and most prestigious breeds of cattle, the Angus. Its meat is very soft and has an unmistakable flavour. Angus Bresaola is a gourmet product that can please even the most refined and demanding palates.
The product is delivered vacuum-packed to best preserve its organoleptic properties.
Beef, salt, dextrose, herbs, spices; preservatives: E250, E252.
Beef, salt, dextrose, herbs, spices; preservatives: E250, E252.
HOW TO ENJOY IT BEST
Angus have Scottish origins, in fact, they take their name from the area of Scotland they come from. It is one of the most widely reared breeds in the world and its meat is used to make gourmet specialities. In addition, it is characterised by a high marbling fat content and is rich in protein. These aspects make it a very soft and tender meat that simply melts in your mouth and is particularly nutritious.
Since it is produced from one of the most outstanding cuts of meat, Angus Bresaola is recognised for its excellent quality and special delicacy among cured meats. Its flavour is so distinctive that we recommend tasting it in its natural state in order to fully enjoy all its unique hints. Slice it into thin pieces and serve it with mixed cold cuts to enrich your charcuterie board for an aperitif with friends.
However, there are some very refined combinations worth mentioning that allow the flavour of the matched ingredients to really stand out and create sophisticated dishes. For example, you can prepare pumpkin pancakes and garnish them with some Buffalo stracciatella and a slice of Angus Bresaola. Otherwise, this cured meat can also be paired with asparagus and artichoke cream risotto decorated with a wafer of Parmigiano Reggiano DOP cheese.
THE PROCESSING PHASE
Angus Bresaola is known for its excellent quality and for being made from the finest raw material derived from the best beef breeds. Handcrafted according to the traditional production method, with great care and attention in order to offer a product with truly unique organoleptic qualities.
Once the meat has been carefully selected, it undergoes trimming. This process must be carried out with great precision in order to remove unwanted fat and tendon-rich external parts, without cutting into the flesh.
Subsequently, the meat is seasoned with aromatic herbs and cured for a period that can vary depending on the producer and the type of product desired.
Once the Angus Bresaola is ready, it is vacuum-packed in order to preserve all its qualities and taste particularities.
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